ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken and Mushroom Marsala

Yield 2 servings (serving size: 1 chicken breast half and 2 tablespoons sauce)
If you prefer a nonalcoholic version of this recipe, substitute 1 to 2 tablespoons balsamic vinegar and 2 tablespoons additional chicken broth for the Marsala.

Ingredients

  • 1/4 cup Marsala wine
  • 1/3 cup fat-free, less-sodium chicken broth
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 2 (6-ounce) skinless, boneless chicken breast halves
  • 1 teaspoon olive oil
  • Cooking spray
  • 2 cups sliced mushrooms

Nutrition Information

  • calories 229
  • caloriesfromfat 0.0 %
  • fat 4.6 g
  • satfat 0.9 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 41.9 g
  • carbohydrate 3.5 g
  • fiber 0.9 g
  • cholesterol 99 mg
  • iron 2.1 mg
  • sodium 512 mg
  • calcium 25 mg

How to Make It

  1. Combine first 4 ingredients in a small bowl. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Heat oil in a nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and cook 3 minutes on each side or until done. Remove from pan; keep warm.

  2. Add mushrooms to pan; cook 6 minutes or until browned, stirring occasionally. Add Marsala mixture; simmer 4 minutes or until liquid is reduced to about 1/4 cup, scraping pan to loosen browned bits. Spoon over chicken.

  3. carbo rating: 3

The Complete Step-by-Step Low Carb Cookbook